In The News

 WTOV Fox 9 features Aladdin’s new partnership with WLU. “We will add two new quick service restaurants – Chilaca, Mexican street food & WeBurg, classic American burgers,” says Nancy Goplerud, food service director, Aladdin Campus Dining.  View here!

Campus dining at NHTI – Concord’s Community College has a new flavor: Aladdin Campus Dining is the new dining services management company.  Read more here!

“We know that our students, staff, and faculty will quickly come to appreciate the dining experience that Aladdin embodies and the healthy, delicious menu options that it serves,” said Dr. W. Franklin Evans, WLU President. Aladdin’s contract begins on July 1, 2022. Read more about our exciting new partnership here!  

This veggie-tastic takeover is pitching cool new plant-based ideas to college campus kitchens so the community can eat more greens. Click through to see how the Vegebond takeovers have wowed at Southern Oregon University, Georgia Gwinnett College, Savannah State University, and Roosevelt University in Chicago here in Food Management Magazine!  

Aladdin Campus Dining has created a Vegebond Takeover program to boost healthful, plant-forward eating among college students. The program is designed to pop into an existing college dining station or cafe, providing an easy way for foodservice teams to create veggie-centric dishes.  Read more here in FoodService Director Magazine. 

The Aladdin Campus Dining chef revived a canceled event through the power of menu and has plans for wide-ranging cultural experiences for the campus community as it comes back to life this spring.   Like countless other in-person events, the University of Wisconsin-Oshkosh (UWO)’s annual Taste of Nations hasn’t been happening because of the pandemic.

Interactive wellness has been the focus lately for Aladdin Campus Dining Executive Chef Eric Credle at Bowie State University (BSU) in Maryland. Credle and the culinary team there have been producing a series of videos on BSU-TV focusing on food for wellness, starring the instantly likeable Credle. He’s been using powerhouse ingredients like fish, veggies,

The word “immunity” has grown on menus by 37% in the last year, according to Chicago-based Datassential’s “New Foundations in Health” report. As we celebrate National Nutrition Month, Carese Walczyk, a wellness dietitian with Aladdin at the University of Wisconsin Oshkosh discusses the whole foods approach. Read more here in FoodService Equipment and Supplies Magazine. 

Our team has launched a sports nutrition program geared towards student-athletes and other active students. Under Fueled by BeWell, which was created by registered dietician nutritionists, students receive nutrition education, special menu items, a personalized nutrition plan and more. Click below to learn more!